Why I Decided To Eat Healthier As A Student

After being out of school for 10 years I realized that making healthy food choices would be a challenge once again. I remember how hard it was to lose all that weight I had put on from eating unhealthy at the age of 21.

At 33, it was imperative for me not go back to old habits. Packing a lunch that I could re heat was not an option. Simply because I couldn't carry my backpack, my laptop, purse etc.

I also noticed how hard it was to make food choices that were acceptable for own dietary standards with so little choices. I knew that time was not available and my focus on food preparation wouldn't be available due to long hours of studying. I did however, find some great fast options for getting me through my long days. Below you will find my top snacks while being in college.

• Cereal & Fresh Fruit
• Hummus and Carrots
• Grapes and Strawberries
• Trail Mix
• Kashi Bar
• Salsa and Corn Nacho Chips
• DIY Popcorn 
• Rice Crackers and Sliced Cheese

Check out this link for some great recipes that you can make within a budget!

These recipes are from a great site called Keep Your Diet Real,
below is a link to download a grocery list and recipes.

Healthy College Snacks In Minutes & Grocery List

Get Sweet With Sweet Potato Salad!

The fall time for me means savory meals full of warm and pure nutritional goodness!

Sweet Potatoes have been a big focus since the invention of the sweet potato fry, but what happens when you want be healthy and still eat these little morsels? Below is recipe that tweaked and prepared over the weekend. This was a great way to satisfy my sweet tooth!

 

Five Reason Why You Should Eat Them:

1.  They are high in vitamin B6. 
2.  They are a good source of vitamin C. 
3.  They contain Vitamin D
4.  Sweet potatoes contain iron.
5.  Sweet potatoes are a good source of mag­nesium.

Sweet Potato Salad Recipe!

Ingredients:

• 2 sweet potatoes (medium, scrubbed and cut into 1-inch cubes)
• 3 tbsps olive oil (divided)
• 1/4 cup pine nuts (toasted)
• 2 tbsps sunflower seeds (toasted)
• 2 tbsps dried cranberries
• 2 tbsps cheese (crumbled blue is best!)
• 1 tbsp white wine vinegar
• salt
• pepper
  

Instructions:

Roast the sweet potatoes in the oven at 350 degrees on a pan lined with parchment paper for 30-40 minutes. Let them cool for a while so you can toss in the ingredients above. Add cilantro if you dare or your favorite spices.  You can add a little extra oil if you find the mixture dry when you toss it.
This dish lasts for a week in your fridge. Eat as a side with your lunch or a main if your on the run.
Bon Appetite!